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Gluten-Free Bread Flour Mix

Cooks' Note

For recipes in this chapter, be careful not to overheat liquids before combining them with the yeast. If the liquids are too hot, they will kill the yeast—and the rise. Invest in a thermometer and stick to the temperature recommendations firmly.

Recipe information

  • Yield

    makes 6 cups

Ingredients

1 1/2 cups millet flour
1 1/2 cups sorghum flour
2 cups tapioca starch
1 cup potato starch

Preparation

  1. Step 1

    To measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife or straightedge. Do not use the measuring cup itself to scoop your flour when measuring! It will compact the flour and you will wind up with too much for the recipe.

    Step 2

    Combine all of the ingredients in a gallon-size zipper-top bag. Shake until well blended. Store in the refrigerator until ready to use.

Allergen-Free Baker's Handbook
TagsGluten FreeNut FreeDairy FreeVeganVegetarian5 Ingredients or FewerQuickEasyCookbooks
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